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Traditional Sliced Bak Kwa

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Traditional Sliced Bak Kwa

by Julie Yee

For this Chinese New Year, learn to make Traditional Sliced Bak Kwa from scratch for your family and friends!

Cuisine : Asian Course : Appetizer Skill Level : Novice
Prep : 150 mins Cook : 5 mins Ready in : 155 mins Serves : 400g


INGREDIENTS:

  • 600 g Shoulder Butt / Twee Bah (deveined)
  • 150 g Fine Sugar
  • 2 tbsp Thai Fish Sauce
  • 1/2 tbsp Sesame Oil
  • 1 1/2 tbsp Light Soya Sauce
  • A pinch of Pepper
  • 1/2 tbsp Rose Wine
  • 3 tbsp Margarine/ Lard
  • 1/2 tsp MSG (Optional)
  • 1/2 tbsp Papaya Oil (Optional)
  • 284 Char Siew Red Coloring
  • Use Nitrite Powder to retain the meat color.
  • Keep it for less than 3 months.

DIRECTIONS:

  1. Mix all the seasonings in a big bowl.
  2. Place all the minced meat inside & mix well. Leave it for ½ hr.
  3. Press thinly on tray / bamboo sieve greased with oil.
  4. Place in oven at 50 C for 2hr or under the sun 1day till dry.
  5. Store in freezer lined with paper. Bak Kwa can be kept for 3mths.
  6. Grill at 250C till golden brown (5 minutes).
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